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| Premium Open Bar throughout Your Affair |
As Your Guests arrive they will be Greeted with:
Your signature drink and Kir Royals, Champagne with Strawberries and Mimosas |
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Elegantly Passed Hors d’ Oeuvres on Trays Garnished with Fresh Flowers |
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Crostini with Mascarpone Cheese and Mushrooms |
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Mini Beef Wellington |
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Mini Angus Cheese Sliders |
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Peppered Tuna. Salmon and Whitefish Sushi |
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California Sushi Rolls and Pickled Ginger |
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Sea Scallops wrapped in Hickory Smoked Bacon |
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Chicken Nanina’s |
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Mini Crab Cakes, Stuffed Mushrooms, Antipasto Freda |
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Shrimp Arrabiata with Bleu Cheese Dressing |
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Homemade Rice Balls |
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Displayed on a Bed of Crushed Ice Served with Wrapped Lemons Lemons and Assorted Sauces |
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Little Neck Clams on the Half Shell |
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Jumbo Shrimp Cocktail |
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Blue Point Oysters |
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Chilled Seafood Salad |
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Baked Clams Oreganata |
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Oysters Rockefeller |
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Clams Casino |
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New Zealand Mussels Marinara |
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Clams Posillipo |
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Fried Calamari with Spicy Marinara |
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Freshly Prepared By Our Chef in front of all your guests enjoyment |
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Sautéed Jumbo Shrimp and Scallop in Garlic and White Wine |
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Served over Arborio Rice |
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Breast of Vermont Turkey |
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Stuffed Roast Loin of Pork |
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With all the Trimmings |
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Freshly Baked Pastry Shells |
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Served with Sautéed Shrimp and Wild Mushrooms in a Champagne Sauce |
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Filet Mignon and Mushrooms in Barolo Wine Sauce |
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Penne served with Vodka Sauce and Fusilli with Un-cased Sausage, Sundried Tomatoes and Artichoke Hearts |
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Accompanied with Assorted Foccacias |
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Served in Chinese Takeout Containers with Chop Sticks and Fortune Cookies |
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Wok Presentation of Chinese Vegetables from the Orient with Imported Korean and Assorted Oriental Spices. |
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Filet Mignon, Shrimp, Breast of Chicken and Lo Mein Noodles |
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Vegetable Fried Rice |
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Steamed Vegetable Dumplings and Dipping Sauces |
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Sake Bar |
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Chicken Stuffed with Prosciutto and Blended Cheese in a Bechamel Sauce |
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Italian Sausage with Broccoli Rabe and Pignoli Nuts |
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Eggplant Rollatini |
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Chicken Mediterranean |
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Wild Mushroom Risotto |
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Surrounded with the following Stations: |
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Chef’s Selection of Fresh Rice Fruits of Season |
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Chef’s Selection of Seasonal Fruits |
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Garden Fresh Vegetable Decoratively Displayed |
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Decoratively Displayed on a large Wood Cutting Board Chareuterie of |
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Cured Italian Meats with Hot and Sweet Stuffed Peppers |
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Prosciutto di Parma Tower with Gaeta and Calamata Imported Olives |
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Wheel of Aged Pecorino Romano Cheese and Assorted Hard Cheese Garnished with Grapes |
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Fresh Figs Wrapped in Prosciutto (Seasonal) |
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Fresh Mozzarella and Tomato with Fresh Basil |
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Polenta al Gorgonzola |
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Pinot Noirs, Syrah, Rieslings and White Bordeaux |
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Foccacias, French, Italian Bastogne, Sour Dough, Semolina and Garlic Bread |
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Balsamic Marinated Portabella Mushrooms, |
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Red Roasted Peppers, Eggplant, Zucchini, Asparagus and Finoccio |
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Green Beans with Fresh Tomato and Garlic, |
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Baby Artichokes, Button Mushrooms and |
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Eggplant Caponata |
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